Name: Duck Breast with Champagne And Grape Sauce
Ingredients: === DUCK BREAST ===; 2 Boneless duck breasts (Magrets); (8 to 10 oz ea); 1/2 ts Allspice; Salt and pepper; to taste; === CHAMPAGNE AND GRAPE SAUCE ===; 2 tb Butter; 2 c Chicken stock; 2 tb Flour; 1/4 c Shitake mushrooms; (portobello or fresh button mushrooms; Work well); Nutmeg; Salt and pepper; to taste; 1 c Champagne; 1/2 c Peeled; halved seedless Thompson grapes; 1/2 c Butter; 1 1/2 ts Finely chopped fresh sage; 1/4 c Chopped shallots

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Garden1	4	servings

INGREDIENTS

		=== DUCK BREAST ===
2		Boneless duck breasts (Magrets); (8 to 10 oz ea)
1/2	ts	Allspice
		Salt and pepper; to taste
		=== CHAMPAGNE AND GRAPE SAUCE ===
2	tb	Butter
2	c	Chicken stock
2	tb	Flour
1/4	c	Shitake mushrooms
		(portobello or fresh button mushrooms
		Work well)
		Nutmeg
		Salt and pepper; to taste
1	c	Champagne
1/2	c	Peeled; halved seedless Thompson grapes
1/2	c	Butter
1 1/2	ts	Finely chopped fresh sage
1/4	c	Chopped shallots

INSTRUCTIONS

For the duck breast: Season the duck breasts with the allspice, salt and
pepper. Place the duck breasts, skin-side down into a frying pan that has
been heated on medium-high. Saute the breasts until they are golden brown,
draining off the excess fat as required. This will take approximately 10
minutes. Turn the breasts over and allow them to cook for an additional 5
to 7 minutes until they're cooked medium. Place them to the side. For the
sauce: Using a double boiler, melt the butter and stir in the flour. Once
blended, add the chicken stock and allow the mixture to thicken. Add the
mushrooms, reduce the double boiler to simmer and allow this sauce to cook
for one hour. Strain the sauce through a fine sieve and then add seasoning
to taste. You've just made 1 1/2 cups of white sauce or veloute! Begin the
next step by cooking the champagne, shallots and grapes in a separate pan
until the mixture reduces to a glaze. Remove the pan from the heat and add
the butter in six equal portions. Make sure your butter does not liquefy,
but rather melts into the glaze. Once all of the butter has been added,
stir in the chopped herbs. To complete this sauce, mix the white sauce with
the champagne sauce and serve over the duck breasts. Garnish with a sprig
of fresh herbs. Serves 4.
Recipe Source: Home & Garden TV -- Savoir Faire
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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